If you are looking for a cozy St. Pat’s Day at home, try the rich tradition of Irish and Irish-American recipes that make this a great “stay home and cook” holiday… no food coloring necessary.
What You’ll Need
3 lbs. corned beef brisket (Use our ready-to-cook flat-cut brisket)
1 head of cabbage cut into 1 1/12 inch wedges
1/2 lb small potatoes
1 lb carrots, cut into large chunks
Mustard for serving
What To Do
Place corned beef in a deep pot and cover with cold water. Bring water to a boil. Reduce heat, cover and simmer for 2 1/2 to 3 hours.
Add the carrots and potatoes to a medium pot of water; bring to a low boil. Cook until veggies are fork tender. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, about 45 minutes. Thinly slice corn beef (against the grain) and serve with vegetables and mustard.
Have Leftovers?
Turn your leftover corned beef and cabbage into drool-worthy sliders! Spread mustard over the top of your bun (we love brioche or potato for this), top with thinly sliced corned beef, and a layer of cabbage. Enjoy with our Irish soda bread, clover cookies, and a sip or two of beer.